In this fall-flavors-meet-Florida-flair recipe, mashed sweet potatoes make a healthful base for a morning drink. While it may taste like a dessert, the addition of coconut milk, nonfat plain Greek yogurt, flaxseed meal or hemp seeds, honey and nutmeg keep it guilt free. A favorite of Whole Foods Market goers, the Sweet Potato-Coconut Smoothie recipe makes two to three servings.
- 1 (8- to 10-ounce) sweet potato
- 1 1/2 cup unsweetened coconut milk beverage
- 1/2 cup nonfat plain Greek yogurt
- 2 tablespoons flaxseed meal or hemp seeds
- 2 tablespoons honey or pure maple syrup
- 1/2 teaspoon grated nutmeg
- 1 1/2 cup ice cubes
- 2 tablespoons toasted coconut (optional)
Preheat the oven to 400°F. Place sweet potato on a small baking sheet and roast until very tender, 50 to 60 minutes. Halve sweet potato and let cool, then peel. (You’ll have about 1 cup flesh.) Sweet potato will keep in an airtight container in the refrigerator for up to 1 week.
Combine sweet potato, coconut milk, yogurt, flaxseed, honey and nutmeg in a blender and blend until smooth. Add ice and blend again until smooth. Pour into 2 or 3 tall glasses and garnish with toasted
coconut, if using.
Per Serving: Serving size: , 220 calories (50 from fat), 6g total fat, 2.5g saturated fat, 0mg cholesterol, 75mg sodium, 38g carbohydrates, (6 g dietary fiber, .20g sugar), 7g protein.
Courtesy of Whole Foods Market